Saute butternut in butter or oil until almost tender. Add shallot and sauté. Add apple
and sauté. Add wine, raisins, herbs, cinnamon, cayenne pepper. Toss to coat. Pour
into oven dish and bake uncovered at 350 until tender. While baking, toast handful of
walnuts in oven. Place on top of butternut and serve.

This soup is actually a traditional South African starter. I stole it off the internet, but have adapted it slightly. This is definitely Adelaide Approved. Serve with some fresh bread from Cozy Cafe and you’re all set!

Ingredients:
1 large butternuts
1 apple
1 large onions
Olive Oil
7 ml medium curry powder (1 ¼ t)
750ml of chicken or veggie stock
500ml of milk (or just use all stock if you choose)Directions:
Sautee onions in olive oil until soft. Add curry powder and fry lightly.
Add butternut and apple and sautee.
Add stock and milk.Note: Be careful how much liquid you add to this soup, as the butternut can be a bit watery. I add the milk slowly to see how it’s turning out. You can also add some more milk at the end if you find it to be too thick after you puree it!
Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.
Puree or blend until smooth.
The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.